skinny veggie soup - mbg

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 128.9
  • Total Fat: 1.3 g
  • Cholesterol: 3.7 mg
  • Sodium: 1,004.0 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 7.5 g
  • Protein: 8.3 g

View full nutritional breakdown of skinny veggie soup - mbg calories by ingredient
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Number of Servings: 4


    Zucchini, 2 cup, sliced
    garlic, minced - 1/2 tsp
    Onion - Red/Purple - 1/2 Cup, chopped
    bell pepper green, 0.5 cup - chopped
    Muir Glen Organic Diced Tomato - 1 can,
    Spinach, fresh, 1.5 cup
    Celery, raw, 4 strips, chopped
    Mushrooms, canned, 1 cup
    Chicken Broth, 3 cup (8 fl oz)
    Peas and carrots, frozen, 3 cup
    seasonings to taste: bayleaf, chili powder, savory, oregano, salt, pepper


Filling when hungry!


Spray skillet/ saucepan with olive oil spray. Saute garlic, celery, onion, green pepper, zucchini in skillet until softened, adding small amount broth if needed. Combine remaining ingredients including bayleaf, adding more broth if needed, and heat until boiling. Reduce heat to simmer, simmer until vegetables are tender to taste. Add/ addjust seasonings.

Serving Size: About 4 generous 1.5 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user CSMNETC.

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